If you love chocolate and easy-to-make snacks, these no-bake double chocolate cookies are about to become your new favorite treat. They are fudgy, chocolatey, and incredibly simple to whip up with just five wholesome ingredients. Made with cashews and naturally sweetened with Medjool dates, these cookies are the perfect snack to keep in your freezer for a quick energy boost or an afternoon pick-me-up.

Whether you need a quick breakfast bite, an afternoon snack, or a sweet treat after dinner, these cookies fit the bill. They also make excellent pre- or post-workout energy bites.

There’s something irresistible about a chewy, fudgy chocolate treat that requires zero baking. Here’s why these cookies are a must-try:

Perfect for meal prep – Make a batch and store in the freezer for whenever cravings strike.

No oven required – Perfect for warm weather or when you don’t feel like baking.

Minimal ingredients – Just five simple, natural ingredients.

Quick to prepare – Blend, freeze, and enjoy in no time.

Energizing and satisfying – A great pre-workout snack or dessert option.

Ingredients to make no bake double chocolate protein cookies.

Ingredients Breakdown: What Makes These Cookies So Good?

  • Cashews – These mild, creamy nuts form the base of the cookies, providing a smooth and chewy texture.
  • Medjool Dates – Naturally sweet and sticky, they help bind the ingredients together while adding a caramel-like flavor.
  • Cacao Powder – This raw, unprocessed chocolate powder delivers deep chocolate richness without added sugar.
  • Almond Butter – Adds creaminess and a subtle nutty flavor while enhancing the fudgy texture.
  • Pea Protein Powder – A great way to add extra protein, making these cookies a more balanced and filling snack.
  • Sea Salt – Just a pinch enhances the overall flavor, balancing the sweetness and intensifying the chocolatey taste.
A plate of no bake double chocolate cookies. There are some peanut butter and chocolate chips on top.

Why I love No-Bake Double Chocolate Cookies

Texture of double chocolate no bake cookies

They are Chewy, Fudgy, and Chocolate-Y.

Don’t get me wrong, I love baked goodies.

But these Raw Chocolate Cookies are just so much easier to make.

How to Make No Bake Chocolate Cookies

First, Soak the nuts – Cashews (or walnuts if using) should be soaked overnight (or in hot water for 2 hours) with a pinch of salt to enhance their texture.

Freeze – Place them in the freezer for about 30 minutes to firm up.

Enjoy! – Ready to eat straight from the freezer or after a couple of minutes at room temperature.

Why Soak Nuts Before Making No-Bake Cookies?

Soaking nuts before using them in raw desserts is a game-changer. Here’s why:

  • Improves texture – Softens the nuts, making the cookies extra fudgy and smooth.
  • Easier to blend – Helps achieve a more uniform consistency in the dough.
  • Enhances flavor – Brings out the natural sweetness of the nuts and reduces bitterness.

These cookies have the perfect combination of textures.

The cashews and dates create a soft and chewy base, while the cocoa powder adds rich chocolatey depth. If you’re a fan of fudgy brownies, you’re going to love these no-bake cookies!

healthy no bake chocolate cookies drizzled with almond butter

How to Store No-Bake Double Chocolate Cookies

These cookies are meant to be stored in the freezer, making them an ideal make-ahead snack. Here’s how:

Store in an airtight container – This keeps them fresh and prevents freezer burn.

Lasts for months – Though they usually disappear quickly, they can be stored for up to three months.

Ready in minutes – Simply let them sit at room temperature for a couple of minutes before eating.

Creative Ways to Enjoy These Cookies

Looking to switch things up? Try these serving ideas:

  • Top with yogurt – For a creamy and tangy contrast.
  • Pair with coffee – A perfect mid-day treat.
  • Drizzle with melted chocolate – For an extra indulgent bite.
  • Sandwich with nut butter – Double the flavor and texture.

Now scroll down for the full recipe and directions. These chewy, Fudgy, and Chocolatey no bake cookies are so easy to make. You are going to fall in love with this vegan, gluten-free and low-carb snack and dessert option!

Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats

A plate of no bake double chocolate cookies. There are some peanut butter and chocolate chips on top. Pinterest Image.

A plate of no bake double chocolate cookies. There are some peanut butter and chocolate chips on top.

Get the recipe:No Bake Double Chocolate Cookies {5 Ingredient}

These No Bake Double Chocolate Cookies are soft, chewy and easy to make with only 5 ingredients, a cashew base and sweetened by medjool dates.
5 stars (2 reviews)
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Ingredients

  • 1 1/2 cup raw cashews
  • 1/3 cup almond butter *
  • 6 -8 medjool dates, pitted
  • 1/4 cup cacao powder
  • 1/4 cup mini chocolate chips
  • 1/4 tsp sea salt
  • 2 – 3 tbsp pea protein powder, or coconut flour

Instructions 

  • Soak cashews in warm water and a pinch of sea salt overnight (or in hot water for 2 hours). Drain and rinse.
  • Pulse cashews, pitted Medjool dates almond butter in a food processor until finely blended.
  • Add cacao powder, pea protein powder (or coconut flour) and pulse again until well combiend.
  • Add additional 1 tbsp of pea protein powder at a time or if the batter appears to be too runny. Leave “cookie dough” in the fridge for 1 hour or freezer for 10 – 15 minutes to chill.
  • Use a cookie scoop or hands to roll cookie dough into 9 – 10 balls. Press the balls down to cookie shape with the palm of your hand. 
  • Use a fork to add a few marks on the cookies. Sprinkle some sea salt, chocolate chips and/or nut butter on top.
  • Place in the freezer to set for half an hour.

Notes

  1. *You can also substitute the almond butter for peanut butter 
  2. ** Coconut flour can be substituted with pea protein powder.
Serving: 1g, Calories: 192kcal, Carbohydrates: 19g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 391mg, Fiber: 3g, Sugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.